Directions

Place potatoes and Jerusalem artichokes in a large saucepan of cold salted water, bring to a slow boil, remove Jerusalem artichokes as they become tender then remove potatoes. Drain water then return artichokes to the pan and cook over low heat for a couple of minutes to evaporate excess moisture.

Put artichokes and potatoes through a potato ricer or peel and mash.

Heat milk and spring onion in a small saucepan &nbsp;or the microwave until it reaches boiling point. Add milk and butter to mash and mix, season to taste.

Heat oil in a pan over high heat add fish fillets and cook until &nbsp;the flesh seperates when a fork is applied then remove from heat and place a generous round of truffle butter over each fillet and allow to rest.

Add mash to plate top with fish, spreading buttery juices over and serve with green beans.

NICHE MARKETS OPENING SOON! GREAT WINTER PRODUCE MANDARINS, ORANGES, APPLES AND PEARS. PERFECT TIME OF YEAR TO STAY IN AND COOK .